- 1 tablespoon olive oil
- 1/2 cup minced onion ( about 1/2 small onion)
- 1 garlic clove, minced
- 4 -6 cups chicken broth or 4 -6 cups vegetable broth
- 1 (14 ounce) cans whole tomatoes, coarsely chopped
- 1 (9 ounce) packages fresh tortellini or 1 (9 ounce) packages dried tortellini
- kosher salt
- cracked black pepper
- 10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
- 1/4 cup freshly grated parmesan cheese (optional)
- In a soup pot, heat olive oil over medium high heat.
- Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
- Add broth and tomatoes, turn heat up to high, and bring to a boil.
- Add the tortellini and cook according to package instructions.
- When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
- Serve immediately.
- Garnish each serving with a sprinkling of Parmesan.
- 1/2 cup butter
- 2 tablespoons brown sugar
- 1 cup flour
- 1 1/2 cups brown sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup raisins
- 1/2 cup shredded coconut
- 3 tablespoons flour
- Cream 1/2 cup butter.
- Add 2 tbsp brown sugar & 1 cup flour; blend with fork.
- Press into 9"x9" pan & bake at 350F for 15 minutes.
- Mix next 6 ingredients together & spread over base as soon as it is removed from oven.
- Bake 30-35 minutes more.
- Cool thoroughly & cut into squares.
- 8 ounces self-raising flour
- 3 tablespoons cocoa
- 2 teaspoons baking powder
- 8 ounces margarine
- 8 ounces caster sugar
- 4 eggs, beaten
- 10 tablespoons milk
- 4 fluid ounces double cream
- 4 ounces broken dark chocolate or 4 ounces milk chocolate
- Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
- Tip into two well-greased 8” round baking tins, and bake at 160 degrees C for about 50 minutes.
- Test with a skewer – when it comes out of the cake clean, the cake is done.
- Cool on a wire rack, and finish with icing of your choice.
- 1 cup butter, softened ( no substitutions)
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup icing sugar
- 2 eggs
- 1 teaspoon almond extract
- 4 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups sliced almonds
- 1 (10 ounce) packages skor toffee pieces
- Set oven to 350 degrees.
- In a mixing bowl, cream butter, oil and sugars.
- Add in eggs one at a time, beating well after each addition.
- Beat in extract.
- combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.
- Stir in almonds and toffee bits.
- Drop by teaspoonfuls on to an ungreased cookie sheet 2-inches apart.
- Bake for 10-12 minutes, or until golden brown.
- Remove to wire racks and cool.
- 1 1/2 lbs fresh okra or 2 (10 ounce) packages frozen okra
- 4 cups tomatoes, peeled, cored, seeded and crushed or 4 cups canned tomatoes, crushed, preferably organic
- 1/4 cup peanut oil or 1/4 cup canola oil
- 3/4 cup onion, chopped fine
- 1 tablespoon garlic, chopped fine
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 2 tablespoons hot green chili peppers, chopped (optional)
- 3 tablespoons coriander leaves, fresh, chopped
- 3/4 cup chicken broth, preferably homemade and unsalted ( or vegetable broth)
- salt & fresh ground pepper
- If fresh okra is used, trim off tough stems.
- If frozen okra is used, defrost and drain.
- Put the tomatoes in a saucepan and bring to the boil.
- Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
- Heat the oil in a saucepan over medium high heat and add onions and garlic.
- Cook, stirring, until the mixture is softened.
- Sprinkle with curry powder and ground coriander and cook briefly.
- Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
- Stir in chilies and fresh coriander.
- Add the okra, chicken broth and salt and pepper to taste.
- Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.
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